For dinner on Wednesday—a thousand bucks a head—she made radishes dipped in butter, which she compared to candy apples, Spanish mackerel poached in kalamata olive oil and braised duck legs with lentils, black chickpeas and chanterelles.

As you view the open kitchen or the canal at sunset, start with the Zuppa di Mussels (with tomato, caper berries, kalamata) and then a half order of the Tagliatelle Bolognese pasta will set you up for the Veal Chop Caprese Bone -In (with roasted pesto fingerlings).